When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

Mushroom Polenta Breakfast Bowl

When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.
Mushroom Polenta Breakfast Bowl

When you’re craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

These days, breakfast has been taking place in two parts. When I first wake up, sips of coffee alternate with spoonfuls of some warm oats, easing me into the morning as the light outside slowly brightens to day. About an hour later, I find myself hungry again, this time for some Greek yogurt and fruit, and I pause for part two. Second breakfast is a thing, apparently, and not just by hobbits.

When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

But sometimes there are mornings when only one breakfast will do, a heartier one, that checks all the boxes when it comes to coziness and savory comfort. Lately, I have been a bit engrossed with polenta, especially the kind that comes straight out of the pan into a bowl, creamy and cheesy, ready to be topped with something equally as tempting. Lately, that has been mushrooms, another obsession of mine lately. Whether raw in a salad, in a hearty stew, or simply sautéed in butter, I am loving them so much right now.

When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

Enter the polenta breakfast bowl, where tender mushrooms and caramelized onions sink into just-made polenta, and egg on the side adding the oomph I need to get through the day. It’s not difficult to make in the morning, but if you want to speed up the process for hectic mornings, I like making the mushrooms bit the night before, serving half of it with dinner, and saving the rest for breakfast or brunch the next day. Or even lunch. The truth is, these breakfast bowls are equally good later in the day.

When you're craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

Mushroom Polenta Breakfast Bowl

Serves 4-6 | Prep: 5 minutes | Cook: 25 minutes

When you’re craving something hearty in the morning, a simple, comforting Mushroom Polenta Breakfast Bowl bursting with mushrooms, onions, pancetta and an egg is all you need.

Ingredients

  • 3 cups water
  • 1 cup polenta
  • 2 teaspoons kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup parmesan cheese
  • 2 tablespoons unsalted butter, cubed
  • 1 tablespoon olive oil, plus extra for serving
  • 4 oz diced pancetta
  • 8 oz assorted sliced mushrooms
  • 1/2 medium red onion, thinly sliced (about 3/4 cup)
  • 4 soft boiled eggs
  • micro greens

Instructions

In a medium saucepan, whisk together the water, polenta and salt. Bring to a boil over medium heat, whisking periodically. Lower the heat and let the polenta simmer, stirring constantly with a wooden spoon. Continue to cook and stir for about 15-20 minutes, or until the polenta begins to pull away from the sides of the saucepan. Stir in the parmesan cheese and butter.

While the polenta is cooking, heat the olive oil in a skillet. Add the pancetta, and cook until the pancetta is browned. Add the mushrooms and onion, season lightly with salt and pepper, and cook until the mushrooms are wilted and the onions translucent, about 10 minutes. Adjust seasoning with salt and pepper to taste.

Serve the polenta immediately while hot and creamy, topped with the mushrooms, an egg, and some microgreens, with a drizzle of olive oil, if desired.

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